Transform humble cauliflower into a culinary masterpiece with this simple roasted recipe! Achieve perfectly caramelized edges and a tender interior, packed with savory flavors. Get ready for a side dish that steals the show!
Step-by-step
1. Prep & preheat
Preheat the oven to 425°F (220°C) (or 200°C fan). Cut the cauliflower into even-sized florets so they cook at the same rate. Pat the florets completely dry with a clean kitchen towel or paper towels — moisture is the enemy of crispiness.
2. Season and toss
In a large bowl, drizzle the florets with the olive oil, add the minced garlic, salt, and pepper, and toss with your hands or tongs until every piece is lightly coated. Add the grated parmesan and panko breadcrumbs and toss again so the crumbs cling to the cauliflower this helps build a crisp, golden crust.
3. Arrange for roasting
Spread the cauliflower in a single layer on a lined baking tray (parchment or a silicone mat). Don’t crowd the pieces give them breathing room so they roast instead of steam. If you want extra browning, use a preheated heavy baking sheet.
4. Roast & flip
Roast for about 20 minutes, then use a spatula to flip each floret so the other sides can caramelize. Roast another 5 minutes (or a little longer) until the edges are deep golden-brown and the florets are tender when pierced with a fork.
5. Finish and serve
Remove from the oven and immediately sprinkle with fresh parsley (and a little extra grated parmesan if you like). Serve hot.
Frequently Asked Questions
1. How do I get the cauliflower extra crispy?
Dry the florets thoroughly, use plenty of hot oven heat (425°F/220°C), spread them in a single layer, and include panko breadcrumbs. Preheating the baking sheet and flipping halfway helps too.
2. Can I use frozen cauliflower?
Yes, but thaw completely and pat very dry first. Frozen cauliflower releases more water and won’t crisp as well as fresh. Roast a little longer and give the pieces extra space on the pan.
3. Is there an easy vegan version?
Absolutely! skip the parmesan and use nutritional yeast for a cheesy flavor. Use olive oil (as listed) or vegan butter. Panko is usually vegan but check the label.
4. What flavor variations work well?
Try smoked paprika + garlic powder for a smoky twist, curry powder + a squeeze of lime for an Indian-inspired version, or lemon zest + chili flakes for a bright, zippy finish.
5. How should I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat in a 400°F (200°C) oven or an air fryer for 5–8 minutes to bring back crispiness. Microwaving will warm them but make them soggy, if you must microwave, toss briefly under the broiler or in a hot skillet afterward to re-crisp.
Notes & Tips:
For extra crispy cauliflower, ensure the florets are spread in a single layer on the baking tray to prevent steaming.
Add a pinch of red pepper flakes for a spicy kick.
Experiment with different cheeses such as pecorino romano or asiago for a unique flavor profile.
For a vegan option, substitute parmesan with nutritional yeast.
If you don’t have panko, regular breadcrumbs work too!
Preheat oven to 220°C/425°F (200°C fan). Calories: Approximately 150 kcal per serving
Protein: 5g
Carbs: 12g
Fat: 9g
Ingredients
Instructions
In a large bowl, toss cauliflower florets with olive oil, salt, pepper, and minced garlic (if using). Alternatively, spread cauliflower on the baking tray and drizzle with oil and seasonings but you may need more oil to coat evenly.
Add parmesan cheese and panko breadcrumbs to the cauliflower and toss to combine.
Spread cauliflower in a single layer on a baking tray.
Roast for 20 minutes.
Flip the cauliflower florets and roast for a further 5 minutes, or until golden brown and tender.
Serve immediately, sprinkled with fresh parsley (if using).Nutrition